Panchamirtham Rava Cake, How to make Eggless Panchamrutham Rava Cake

This Panchamirtham Rava Cake/ Panchamrutham Rava Cake is soft, moist, and mildly sweet, with the nutty grain of rava, natural fruitiness from banana, and a gentle temple-style aroma of ghee, honey, and cardamom.

Disclaimer:
All content, text, and images are copyrighted to Sandyathome. Please do not copy, reproduce, or republish this recipe or images. Sharing the link is welcome and appreciated.

If there’s one prasadam that instantly takes me back to temple visits and childhood poojas, it is Panchamirtham. That sacred blend of banana, honey, jaggery, ghee, and curd, often dotted with raisins and dates, always carried an aroma of divinity. I remember waiting patiently after darshan just to hold that little cup of Panchamirtham in my palm, its sweetness lingering long after.

But truth be told, Panchamirtham isn’t my only prasadam love. I’ve always had a soft spot for Puliyodarai (Pulisadam) with its tangy tamarind punch, and even Chakkarai Pongal with its comforting, ghee-laden sweetness. Each of these offerings is more than just food — they’re memories, blessings, and flavors of heritage.

Inspired by those temple tastes, I wanted to bring one of them into my kitchen in a new avatar. This Eggless Panchamirtham Rava Cake is my humble fusion — soft, moist, and low on sugar (as the ripe banana gives enough sweetness), but carrying the essence of prasadam in every bite. A little slice of temple nostalgia, baked fresh for tea-time at home.

A Bite of History – Panchamrutham Rava Cake

Panchamirtham, meaning five nectars, is most famously offered at the Palani Murugan Temple in Tamil Nadu. Made with banana, jaggery, honey, ghee, and curd, it is one of the oldest temple prasadams and even holds a GI tag for its heritage. Simple yet divine, this mix has nourished devotees for centuries — a prasadam where every spoonful carries history and faith.

Jump to Recipe

Ingredients & Their Role – Panjamirtham Rava Cake

Ingredient	Role in Cake
Rava (Sooji / Semolina)	Base of the cake, gives soft-grainy texture and structure
Banana (ripe)	Natural sweetness, binding, and moisture
Curd (Yogurt)	Adds tang, softness, and light fermentation effect
Milk	Keeps the batter smooth and moist
Ghee (melted)	Adds richness and aroma
Honey	Contributes mild sweetness and floral notes
Jaggery Powder	Provides natural caramel sweetness and color
Dates & Raisins	Add natural sweetness and chewy bites
Cashews	Give nutty crunch and richness
Cardamom Powder	Brings warm, aromatic flavor
Baking Powder + Baking Soda	Help the cake rise and stay fluffy
Pinch of Salt	Balances overall flavors

You May Also Like these Recipes:

Panchamirtham Rava Cake, How to make Eggless Panchamrutham Rava Cake

Recipe by Sandhya Riyaz

5.0 from 1 vote

Course: Dessert / SnackCuisine: South Indian FusionDifficulty: Easy

Servings

servings

Prep time

minutes

Resting time

minutes

Baking time

minutes

A soft, mildly sweet eggless rava cake infused with the divine flavors of Panchamirtham — banana, honey, jaggery, and ghee — baked into a prasadam-style treat.

Ingredients for Panchamirtham Rava Cake

1 cup, 1 Fine rava/ Sooji
2 tablespoon, 2 Wheat Flour (optional)
1 nos. 1 Ripe banana, mashed
¼ cup, ¼ Curd
¼ cup, ¼ Milk (adjust consistency)
2 tablespoon, 2 Ghee
1 tablespoon, 1 Honey
4- 6 tablespoon, 4- 6 Jaggery powder
1 tablespoon, 1 Dates (chopped)
1 tablespoon, 1 Raisins (chopped)
1 tablespoon, 1 Cashews (chopped)
½ teaspoon, ½ Cardamom powder
½ teaspoon, ½ Baking soda
1 teaspoon, 1 Baking powder
Pinch of salt

Directions to make Eggless Panchamrutham Rava Cake

Mash banana well, whisk with curd, milk, ghee, honey, and jaggery until smooth.
Mix in rava, wheat flour (optional), cardamom, baking powder, baking soda, and salt.
Fold in dates, raisins, and cashews. Rest batter for 10–15 minutes so rava absorbs liquid.
Pour into a greased tin and bake at 170°C (340°F) for 25–30 minutes, till golden and a skewer comes out clean. Cool slightly, cut into squares, and serve on a banana leaf for full prasadam feel

Notes

1 cup = 250 ml

Directions to make Eggless Panjamirtham Rava Cake with step by step images

Mash banana well, whisk with curd, milk, ghee, honey, and jaggery until smooth.
Mix in rava, wheat flour (optional), cardamom, baking powder, baking soda, and salt.
Fold in dates, raisins, and cashews. Rest batter for 10–15 minutes so rava absorbs liquid.
Pour into a greased tin and bake at 170°C (340°F) for 25–30 minutes, till golden and a skewer comes out clean. Cool slightly, cut into squares, and serve on a banana leaf for full prasadam feel.

Pro Tips to make tasty Panchamrutham Rava Cake/ Prasadam Style Cake

For extra Panchamirtham authenticity, drizzle warm milk + ½ tsp honey on the baked cake (like a light soak, similar to basbousa syrup).
You can add a tsp of panjamirtham itself (if you have freshly made prasadam) into the batter for flavor boost.
Garnish with cashews or pistachios for temple-style look.

Serving Suggestion Prasadam Style cake

Serve warm slices on a banana leaf for authentic prasadam vibes.
Pair with a drizzle of warm milk + a drop of honey for a temple-style touch.
Works beautifully as a tea-time snack with filter coffee or masala chai.

FAQs – Panchamirtham Rava Cake

Q1. Can I make Panchamirtham cake/ prasadam cake without oven?

Yes! You can steam the batter in an idli steamer or pressure cooker (without whistle) for 25–30 minutes. This gives a soft, pudding-like prasadam texture.

Q2. How to make Panchamirtham cake without sugar or jaggery?

You can skip jaggery and rely on ripe banana, dates, and raisins for natural sweetness. Add an extra spoon of honey if you like mild sweetness.

Q3. Is this Panchamrutham cake suitable for kids?

Yes, it is eggless, low-sugar, and naturally sweetened with fruits and jaggery, making it a healthy snack for children.

Q4. What is the difference between rava cake and wheat flour cake?

Rava cake has a slightly grainy texture, absorbs flavors deeply, and tastes closer to traditional prasadam sweets, while wheat flour cake is softer and spongier.

Q5. Can I add actual Panjamirtham prasadam into the cake batter?

Yes! If you have leftover Panchamirtham prasadam, add 1–2 tbsp into the batter — it will enhance flavor and make the cake more authentic.